Salsa Shakshuka

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salsa shakshuka recipe
Emily Morgan

When in doubt, make shakshuka. It’s a breakfast/lunch/dinner/whenever meal that’s ideal for busy weeknights and lazy Saturday brunches alike. Don’t believe us? Chanie Apfelbaum, of the food blog Busy in Brooklyn, shows us how it’s done with her six-ingredient salsa shakshuka.


One 16-ounce jar of salsa

4 eggs

1 avocado—pitted, peeled and sliced

1 tablespoon fresh cilantro

Sour cream and tortilla chips, for serving


1. In a skillet over medium-low heat, bring the salsa to a simmer. Add 1 or 2 tablespoons of water to the empty salsa jar to rinse out the rest of the salsa and pour it into the pan.

2. With the salsa simmering, use a large spoon to make four wells in the salsa. Crack an egg into each well, being careful not to break the yolks. Cover the skillet and cook until the egg whites have set, about 5 minutes.

3. Remove the skillet from the heat. Top the eggs and salsa with the sliced avocado, cilantro, a dollop of sour cream and the tortilla chips. Serve straight from the skillet.

Nutrition Facts
  • 175 calories

  • 12g fat

  • 12g carbs

  • 8g protein

  • 5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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